Cottage Cheese Egg Bites Recipe: High-Protein Breakfast Made Easy
Cottage cheese egg bites are a protein-packed, easy-to-make breakfast option that’s perfect for meal prep. Bursting with flavor, these egg bites combine the creamy texture of cottage cheese with your favorite mix-ins like veggies, bacon, and cheese.
Unlike Starbucks’ egg bites, you don’t need a sous vide machine to achieve their signature fluffy and tender texture.
Whether you’re planning your weekly meals or looking for a quick breakfast solution, cottage cheese egg bites deliver on taste, nutrition, and convenience. This versatile recipe is bound to become a household favorite.
Why You’ll Love Cottage Cheese Egg Bites
- Packed with 27 grams of protein per serving.
- Easily customizable with various fillings to suit your preferences.
- Perfect for meal prep and reheating throughout the week.
- Quick to prepare and freezer-friendly.
- Loved by both adults and kids for their creamy, melt-in-your-mouth texture.
Ingredients for Cottage Cheese Egg Bites
Here’s what you need to whip up these delightful bites:
- Eggs (9 large): The foundation of the recipe, providing essential protein.
- Cottage Cheese (1½ cups): A creamy protein boost that’s rich in calcium, vitamin A, and B vitamins.
- Shredded Cheese (½ cup): Adds richness and flavor. Use cheddar, Monterey Jack, or Gruyère.
- Veggies: Spinach and red bell peppers bring color, fiber, and nutrients.
- Seasonings: Kosher salt and black pepper enhance the overall taste.
- Olive Oil (2 teaspoons): For sautéing the vegetables.
How to Make Cottage Cheese Egg Bites
Step 1: Prepare the Oven
Preheat your oven to 300°F. Position a baking pan filled with hot water on the bottom rack to create steam. Grease a 12-cup muffin tin with nonstick spray.
Step 2: Blend the Egg Mixture
In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until smooth and creamy.
Step 3: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Sauté diced red bell peppers for 2–3 minutes until softened. Remove and set aside. In the same skillet, wilt the spinach for 2–3 minutes, pressing out excess moisture with a paper towel.
Step 4: Assemble the Egg Bites
Divide the cooked veggies between the muffin cups, reserving some for topping. Pour the egg mixture over the veggies until the cups are ¾ full. Top with the reserved veggies.
Step 5: Bake
Place the muffin tin on the middle rack and bake for 30–35 minutes until the tops are puffed and set. Let the bites cool for 10 minutes before removing them from the tin.
Recipe Variations
- Veggie Mix-Ins: Try mushrooms, onions, zucchini, or kale.
- Cheese Alternatives: Use white cheddar, Colby Jack, or Gouda for different flavors.
- Protein Additions: Incorporate cooked bacon, sausage, or diced ham for an extra protein punch.
Meal Prep and Storage Tips
- Fridge: Store cooled egg bites in an airtight container for up to five days.
- Freezer: Freeze on a parchment-lined tray until solid, then transfer to a freezer-safe bag. They last up to two months.
- Reheat: Microwave refrigerated bites for 30 seconds or frozen bites for 45 seconds, flipping halfway through.
Expert Tips
- Don’t skip the water tray—it ensures a custard-like texture.
- Avoid overcooking, as this can lead to dry egg bites.
- Experiment with mix-ins to keep things exciting.
FAQs
Do Starbucks egg bites contain cottage cheese?
Yes, Starbucks egg bites use cottage cheese to achieve their creamy texture.
Why are my egg bites soggy?
Excess moisture from uncooked vegetables can lead to sogginess. Sauté veggies thoroughly before adding them.
Can I make these egg bites dairy-free?
Yes, substitute cottage cheese and shredded cheese with plant-based alternatives.
What’s the best way to reheat frozen egg bites?
Microwave frozen bites in 45-second intervals, flipping halfway for even heating.
Can I use egg whites instead of whole eggs?
Absolutely! Replace some or all of the yolks with egg whites for a lighter version.
Reference Links
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